Crock-Pot® Blog

3 Light Slow-Cooked Dishes for Spring

The warmer weather and sunnier days are officially in full spring and that likely means you're looking for some fresh, new inspiration for meal time. Healthier, lighter, spring-inspired meals are what this season is all about and when you're equipped with the innovative and versatile Crock-Pot® 5-in-1 Multi-Cooker, creating deliciously wholesome meals is easier than ever.

With the 5-in-1 Multi-Cooker you can roast salmon for dinner one night of the week and saute ratatouille the next! You can even switch between functions for recipes that require both baking and sauteing or roasting and then slow cooking. With the Multi-Cooker, the possibilities are endless and prep work is simplified.

Skinny Ratatouille
Colorful and healthy, this ratatouille dish is hearty and tasty - a dish that the entire family will enjoy.

Ingredients:

2 tablespoons olive oil

1 medium eggplant, chopped

1 onion, chopped

2 zucchinis, chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 tablespoons tomato paste

1 tablespoon chopped fresh thyme

2 cloves garlic, minced

1/2 teaspoon salt

4 plum tomatoes, chopped

1/4 cup white wine

2 tablespoons sliced fresh basil.

Directions

Select Brown/Saute and set to HI.

Allow Multi-Cooker to preheat.

Add oil to cooking bowl.

Add eggplant and onion, cooking for 5 minutes or until eggplant starts to soften.

In a small bowl, stir together the oil, lemon zest, lemon juice, garlic, salt and pepper.

Brush all over salmon.

Place rack in inner pot.

Select Roast function and set temperature to 300 degrees.

Allow Multi-Cooker to preheat.

Place salmon on rack.

Cover and roast for 25 to 30 minutes or until fish just starts to flake.

Carefully remove salmon.

Garnish with citrus salsa before serving.

Very Berry Dessert Topping
No evening is complete without a little sweet afterwards. With this light, sweet and fruity dessert recipe, you don't have to feel guilty for indulging!

Ingredients:

3 cups sliced strawberries

2 cups blueberries

2 cups blackberries

1/2 cup packed brown sugar

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

2 tablespoons cornstarch.

Directions

Select Bake and set temperature to 300 degrees.

Allow Multi-Cooker to preheat.

Add strawberries, blueberries and blackberries to cooking bowl.

Add brown sugar, lemon juice and cinnamon and toss to combine.

Sprinkle with cornstarch and toss to combine.

Bake for 25 minutes or until filling is thick and bubbling.

Serve slightly warm over ice cream or frozen yogurt.

Enjoy!

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.